Spinach Meatballs With Tomato Sauce
|Frozen chopped spinach||10 Ounce|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Lean ground beef||1 1⁄2 Pound|
|Grated parmesan cheese||3 Tablespoon|
|Fine dry bread crumbs||2 Tablespoon|
|Egg||1 , slightly beaten|
|All purpose flour||2 Tablespoon|
|Canned tomato sauce||8 Ounce|
|Water||1 Cup (16 tbs)|
Defrost spinach, drain by pressing through a wire strainer; chop finely.
Combine spinach with onion, garlic, beef, cheese, bread crumbs, egg, salt, and pepper; mix until well blended.
Form into balls about the size of golf balls and arrange in a single layer in a shallow rimmed baking pan.
Put into a 500Â° oven for 7 to 9 minutes, or until well browned.Meanwhile, melt butter in a large frying pan over medium heat; stir in flour and cook until bubbly.
Gradually stir in the tomato sauce.
Worcestershire, and water; cook, stirring, until thickened.
Add the meatballs and their juices and cook, uncovered, until meatballs are heated through.